Savory Herbed Lentil Breakfast Bowl (Printable Version)
Protein-packed morning bowl with tender lentils, fresh spinach, aromatic herbs, and a cooked egg for a nourishing start.
# What You'll Need:
→ Lentils
01 - 1 cup green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - ½ teaspoon salt
→ Vegetables & Greens
05 - 1 tablespoon olive oil
06 - 2 cups fresh baby spinach
07 - ½ small red onion, finely diced
08 - 2 cloves garlic, minced
09 - ½ cup cherry tomatoes, halved
→ Herbs & Seasonings
10 - 1 teaspoon fresh thyme leaves
11 - 1 tablespoon fresh parsley, chopped
12 - ½ teaspoon ground black pepper
13 - ¼ teaspoon crushed red pepper flakes
→ Protein & Garnish
14 - 2 large eggs
15 - 2 tablespoons crumbled feta cheese
16 - 1 tablespoon fresh chives, chopped
17 - 1 teaspoon lemon zest
# How To Make:
01 - Combine lentils, water, bay leaf, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20–25 minutes until lentils are tender but still hold their shape. Drain thoroughly and discard bay leaf.
02 - While lentils simmer, heat olive oil in a large skillet over medium heat. Add diced red onion and cook for 2–3 minutes until softened and translucent. Add minced garlic and stir constantly for 30 seconds until fragrant, being careful not to burn.
03 - Add baby spinach and halved cherry tomatoes to the skillet. Cook for 2–3 minutes, stirring occasionally, until spinach is completely wilted and tomatoes begin to soften and release their juices.
04 - Add cooked lentils to the vegetable mixture. Stir in fresh thyme, chopped parsley, black pepper, and red pepper flakes. Toss everything together thoroughly and cook for an additional 2–3 minutes until heated through. Taste and adjust seasoning as needed.
05 - In a separate nonstick skillet over medium heat, cook eggs to your preferred doneness—fried sunny-side up, over-easy, or poached works best for this dish.
06 - Divide the lentil and vegetable mixture evenly between two bowls. Top each bowl with one cooked egg. Sprinkle with crumbled feta cheese, fresh chives, and lemon zest if using. Serve immediately while hot.
# Expert Advice:
01 -
- Protein that actually keeps you full until lunch instead of that mid-morning crash
- The way the yolk melts into warm lentils creates an accidental sauce you will want to drink straight from the bowl
02 -
- Overcooked lentils turn into breakfast porridge fast so check them at 20 minutes and err on the side of slightly firm
- Do not skip the lemon zest even if you think you do not like it—it brightens the whole dish without making it acidic
03 -
- Let the lentil mixture cool slightly before adding the eggs so they do not overcook from residual heat
- Use a wide shallow bowl instead of a deep one so you can actually mix everything together properly